Search results for "Macadamia"

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Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market

2018

Different specialty extra virgin oils, produced by cold-pressing fruits/nuts (olive, pequi, palm, avocado, coconut, macadamia and Brazil nut) and seeds (grapeseed and canola), and retailed in the Brazilian region of Minas Gerais, were chemically characterized. Specifically, for each type of oil, the fatty acid composition was elucidated by GC-FID, the contents of selected polyphenols and squalene were determined respectively by UHPLC-MS and UHPLC-PDA, whereas minerals were explored by means of ICP-MS. Olive oil was confirmed to have the highest MUFA content due to a valuable level of oleic acid, while oils from grapeseed, Brazil nut and canola were marked by nutritionally important PUFA lev…

0301 basic medicineSettore CHIM/10 - Chimica Degli AlimentiFood HandlingPalm Oilsqualenecold-pressingFatty Acids MonounsaturatedSqualenechemistry.chemical_compoundNutsVitisFood scienceCanolaChromatography High Pressure LiquidFlame Ionization2. Zero hungerCoconut oilmineralsSeedsCoconut OilFruit/nut oils Seed oils Cold-pressing Chemical characterization Fatty acids Polyphenols Squalene Minerals.fruit/nut oilsBrazilseed oilsSpectrometry Mass Electrospray IonizationChromatography Gasfood.ingredientfatty acids03 medical and health sciencesfoodPlant OilsOlive OilFruit/nut oils Seed oils Cold-pressing Chemical characterization Fatty acids Polyphenols Squalene Mineralspolyphenols030109 nutrition & dieteticschemical characterizationPerseafruit/nut oils; seed oils; cold-pressing; chemical characterization; fatty acids; polyphenols; squalene; mineralsLauric acidfood.foodTyrosolOleic acidchemistryMacadamiaBertholletiaHydroxytyrosolRapeseed OilFood AnalysisFood ScienceBrazil nut
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Mechanical properties of Macadamia nutshell powder and PLA bio-composites

2016

AbstractA study on the mechanical properties of Macadamia nutshell powder/PLA bio-composites is presented in this paper. The effects of powder weight content, powder condition and processing methods are investigated with the aid of Design of Experiments. It is shown from the results that both the stiffness and strength are dependent on the weight content of Macadamia nutshell powders. The elastic modulus increases 9.8% when the Macadamia nutshell powder content is 40%. Both flexural and tensile strengths decrease with increasing Macadamia nutshell powder content. On average, when the Macadamia nutshell powder content is 40%, the decreases in the flexural and tensile strengths are 42 and 63%…

Materials scienceMechanical EngineeringStiffness02 engineering and technology010402 general chemistry021001 nanoscience & nanotechnology01 natural sciences0104 chemical sciencesProcessing methodsnutshellFlexural strengthMacadamiaUltimate tensile strengthmedicinePLAcompositemedicine.symptomComposite material0210 nano-technologystrengthElastic modulus
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